The most frequently occurring microorganism found in koji production is the fungus Aspergillus oryzae, but there are others that also occur, including A. sojae, A. usami, A. awamori, A. kawachii, Rhizopus spp. , Monascus spp. , Mucor spp. , and Absidia spp.(Murooka & Yamshita 2008; Chen et al 2008).he most frequently occurring microorganism found in koji production is the fungus Aspergillus oryzae, but there are others that also occur, including A. sojae, A. usami, A. awamori, A. kawachii, Rhizopus spp. , Monascus spp. , Mucor spp. , and Absidia spp. (Murooka & Yamshita 2008; Chen et al 2008).
The first and most common is the city Creole jambalaya (also called red jambalaya). First, meat is added to the trinity of celery, peppers, and onions; the meat is usually chicken and sausage such as andouille or smoked sausage. Next vegetables and tomatoes are added to cook, followed by seafood. Rice and stock are added in equal proportions at the very end.
In the usual method of preparing jambalaya, a rich stock is created from vegetables, meat, and seafood; raw rice is then added to the broth and the flavor is absorbed by the grains as the rice cooks. ==History== Creole jambalaya originates from the French Quarter of New Orleans, in the original European sector.